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| Isolation and Identification of Lactic Acid Bacteria from Fermented Meat Products |
| Zhang Jun jie |
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Abstract In this study, strains of lactic acid bacteria from different fermented meat producing regions in China were isolated and screened. A strain No. 19 with excellent characteristics in fermented Salami producing was selected. The characteristics of cell and colony morphology were observed. The phenetic characteristics including Gram stain, catalase test, the adaptation to different stress conditions and producing acid from carbohydrates were tested. The strain was identified as Pediococcus pentosaceus, the 16SrDNA sequence of the isolate was also confirmed the determinative result.
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2004, Vol. 18 
